This is easily the best ice cream I’ve ever made (not having an ice
cream maker) and once again you don’t have to be too precise with
the quantities; as long as the tins and cartons are roughly the same
size the recipe should work.
I tried replacing the fruit with Jelly Tots once but the freezing
process made the sweets too hard and gooey and potentially
hazardous to kids’ teeth, although I don’t see why you couldn’t
make a chocolate chip version, or maybe use fresh apricots or
raspberries if you wanted to.
The quantities given here are perfect for a standard 2 lb (1 kg)
loaf tin.
1 tin of condensed milk
1⁄2 standard tin of coconut milk
1 carton of ready-made custard (500 g)
1 large carton of double cream (284 ml)
2 tbsp vanilla essence
A handful each of dried apricots, glacé cherries and raisins
Method
1. Line a standard loaf tin or bowl with a double layer of cling
film with plenty of overlap around the sides and chop the fruit
into small pieces.
2. Beat the cream in a large bowl with an electric hand whisk until
just standing up in soft peaks, but try not to over-beat so it goes
all thick and holey.
3. Add the custard, condensed milk, coconut milk and vanilla
essence and beat again on the lowest speed setting for another
minute, or less, to combine everything together. (Don’t worry if
the mixture isn’t completely smooth.)
4. Scatter the fruit into the bowl so it doesn’t stick together in big
lumps, stir well, then scoop the mixture into the lined loaf tin
or bowl.
5. Cover the ice cream with another double layer of cling film and
freeze for 6–8 hours. Once the ice cream has been frozen
overnight, allow it to stand at room temperature for a couple of
minutes before serving, as you would with most other ice
creams.
6. Serve in bowls or cornet wafers.
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